Sweet and Spicy 5-Minute Jinmichae Bokkeum (Stir-Fried Dried Squid)
A 5-minute stir-fried dried squid tossed in a chili oil sauce that stays tender even when refrigerated.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tossed in a homemade chili oil seasoned with garlic and chili flakes—made without mayonnaise—for a clean, spicy finish. Rinsing the squid strips briefly in water and tossing them in the sauce off the heat keeps them tender without turning hard after chilling in the fridge. Done in 5 minutes and free of excess moisture, it makes a great lunch box side dish.
- Servings
- about 5–6 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Stir-fried dried squid
- Dried squid strips200 g
- Cooking oil3 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 1/2 tbsp
Seasoning
- Gochujang (Korean red chili paste)3 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang) (or gin)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)3 tbsp
- Sugar1 tbsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- To remove additives, soften the texture, and draw out excess natural saltiness, pour water over the dried squid strips, soak them briefly, and take them out.
- Tear any thick pieces apart, and if they are very hard, soak them until soft to the touch; keep it brief like a quick wash so they do not get mushy, drain thoroughly in a sieve, and cut them into bite-sized lengths.
Steps
To remove additives and give the dried squid strips a tender texture, pour water over them, soak them briefly, and take them out. Since we will be adding sauce, this also helps wash out their natural saltiness.
Tear any thick pieces apart, and if they are very hard, soak them until they feel soft to the touch.
If you soak them too long, they will turn mushy and lose their good texture, so treat it like giving them a quick wash. Drain through a sieve to remove excess moisture, then cut into bite-sized lengths. If too much moisture remains, the finished dish will turn soggy, and trying to cook off the water while stir-frying can make them hard again.
Pour cooking oil into a heated pan, add minced garlic, and stir-fry until fragrant without burning. Add gochugaru (Korean chili flakes), turn the heat down to low, and stir-fry until you can smell the spicy chili aroma.
Add gochujang (Korean red chili paste), soy sauce, mirin (cooking rice wine), corn syrup (mulyeot), and sugar, then stir-fry briefly so the seasonings blend together. Now turn off the heat...
Add the dried squid strips and toss well to coat evenly. Finish by mixing in toasted sesame oil and toasted sesame seeds, and it is done.
Ppunwife's tips
- If too much moisture remains on the dried squid strips, the finished dish will turn soggy, and trying to cook off the moisture while stir-frying can make them turn hard again.
FAQ
Why do you soak the dried squid strips in water?
It removes excess salt and additives while giving the squid a tender texture. However, if you soak them too long, they will become mushy, so take them out quickly as if giving them a light rinse.
How do you keep the dried squid strips from turning hard after cooking?
The key is to cook the sauce briefly, turn off the heat, and then add the dried squid strips to toss them evenly.
Why should you drain the rinsed dried squid strips thoroughly?
If too much moisture remains, the dish can turn soggy once finished, and trying to cook off that moisture while stir-frying can cause the squid strips to become hard again.
